Mom's Banana Bread, a recipe dating back to 1996, when it was submitted by reader Stacey A. Johnson, has been a consistent staff and reader favorite. The new chocolate topping makes it even more irresistible.
Combine sugar and butter in a bowl; beat with a mixer at medium speed until well blended. Add banana, milk, sour cream, and egg whites.
Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt, stirring with a whisk. Add flour mixture to banana mixture; beat just until blended (do not overbeat). Spoon batter into a 9 x 5-inch metal loaf pan coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool on rack.
Place half-and-half and chocolate in a microwave-safe bowl. Microwave at HIGH for 1 minute or until chocolate melts, stirring every 20 seconds. Cool slightly; drizzle over bread.
I'm always in favor of taking something great and making it even greater, especially where adding chocolate is concerned, but the glaze really doesn't improve on what is already a keeper. If anything, it detracts from that pure banana flavor and makes for a messier clean-up.
This has been my goto Banana Bread recipe since it was first published in 1996. The texture is great and the taste is mild. It has even withstood several different variations - I use to substitute some whole wheat flour for the all purpose. Now that I am gluten free (out of necessity), I use an all purpose gluten free blend.
I tried this recipe because it was featured on the cover of Cooking Light, and the chocolate glaze was sure to make it even more fabulous. I could not have been more wrong! The texture was gummy and the appearance looked like it was not baked all the way through....definitely nothing like the traditional banana bread recipe I make. For a "light" recipe, this sure has a lot of sugar! I did not go as far to make the glaze...it would have been a waste of ingredients. I would not make this again and ended up throwing out the whole batch.
Have made this several times and it's amazing. It's now my go-to recipe for banana bread. The only change I make is to add 1/3 cup of mini chocolate chips coated with 1 tsp powdered sugar to the batter just at the end and skip the chocolate topping. I prefer to toast my banana bread, so this is the best of both worlds!
Loved this! The bread was moist and tasty and the chocolate on the top made it even more fabulous! The chocolate was a bit messy and next time I may try to just throw some chocolate chips directly into the batter.
Fantastic recipe. I made it gluten free by substituting the same weight of gluten free flour. It came out very moist and flavorful. I made the glaze which was yummy but the cake is so sweet already that I might skip it next time. This one is going in my recipe box.
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